한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제34권5호
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  • Pages.458-467
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  • 2021
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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원료 품종별 쌀죽의 품질 특성 비교

A Comparison of Quality Characteristics of Rice Porridges Made from Different Cultivars

  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이지윤 (농촌진흥청 국립식량과학원 남부작물부) ;
  • 안억근 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 송하나 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김홍식 (농촌진흥청 국립식량과학원 중부작물부)
  • 투고 : 2021.08.19
  • 심사 : 2021.09.22
  • 발행 : 2021.10.31
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초록

The effect of 16 cultivars on the quality of the rice porridge was investigated. The 'Geunnun' had the highest water absorption rate, but the 'Segyejinmi' yield (w/w) was the highest. The total sugar content of the rice porridge was 0.29~8.10%, showing significant variation among the cultivars. High amylose 'Dodamssal' and 'Hwaseonchalbyeo' glutinous rice displayed rotational viscosities of <20,000 cP. Rotational viscosities for boiled rice cultivars were 30,000~40,000 cP, representing an intermediate level, and the rotational viscosities of 'Geonyang2' and 'Hanareum4' were over 50,000 cP. These results suggest that the viscosity of rice porridge varies significantly among raw material cultivars. Among other variables affecting the texture profile of rice porridge, there were significant differences in hardness and gumminess among the cultivars. As a raw material, 'Baekokchal', a kind of glutinous rice, is known to be whiter than the non-glutinous rice, but after processing to porridge, it showed the lowest L value (71.1). Starch degrading enzyme activity was not significant in most types of rice porridges within 30 or 60 minutes. Therefore, enzymatic starch degradation is thought to be completed within 30 minutes. Among the tested raw materials, 'Miho' was 73.5 ㎍/mg, indicating the best digestibility in vitro.

키워드

과제정보

본 논문은 농촌진흥청 작물시험연구사업(과제번호: PJ01348801)의 지원에 의해 이루어진 것이며 이에 감사드립니다.

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